Seafood Paella

• 6 cups stock, half chicken and half seafood or shrimp
• 1/2 tablespoon saffron threads
• 12 monkfish medallions, about 1 1/2 pounds total
• 4 1/2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 onion, chopped
• 6 garlic cloves, chopped
• 1/4 pound chorizo, skin removed, sliced 1/4-inch thick
• 3 cups short-grain rice, preferably Spanish
• 2 cups fresh green peas
• 1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips
• 1 small green bell pepper, seared over flame, peeled, cored and cut in strips
• 18 large shrimp, peeled and deveined, about 1 pound
• 1 pound medium-size mussels
• 1/4 cup thinly sliced scallions

1. Place stock in saucepan and bring to a simmer.
2. Remove from heat and add saffron.
3. Set aside.
4. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper.
5. Set aside.
6. Preheat oven to 400 degrees.
7. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans.
8. Add onion and garlic and cook over low heat until soft.
9. Add chorizo and saute briefly.
10. Add rice and stir to coat.
11. Add stock and stir.
12. Simmer 10 minutes.
13. Check seasoning, adding salt and pepper if necessary.
14. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel.
15. Place shrimp and monkfish around pan; add mussels, hinge-side down.
16. Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes.
17. Discard any unopened mussels.
18. Remove from oven, cover loosely with foil and set aside 10 minutes.
19. Scatter scallions on top and serve.

stock, saffron threads, monkfish, extra virgin olive oil, salt, onion, garlic, chorizo, shortgrain rice, fresh green peas, red bell pepper, green bell pepper, shrimp, mussels, scallions

Taken from cooking.nytimes.com/recipes/8008 (may not work)